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What happened to our wheat/bread?
Interesting article to the discussion about gluten. What happened to our wheat/ bread and is there hope in sour dough?http://www.wholeliving.com/183942/our-daily-bread | dozens of hearsay claims
and not a single link to a serious study made with strict scientific criteria.Moreover Romans had legumes as a much richer source of proteins, but they rarely lived more than 40 years:-) |
Levained Pan Loaf
Decided to try making a levained sandwich shape loaf. Came out good. Crusty exterior and a chewy crumb. It was 70% hydrated, Im going to drop it to 65% to make handling easier and less chewiness in the crumb. Hope to make this my goto sandwich loaf. The loaf suffered from a dark but dull crust. I didn... | Looks Great
It looks great. Whatever works for you is the right way!Ford |
Freezing Dough
I need to know all about freezing doughs. I have only frozen pizza doughs and do not have experience freezing other loaves. In particular, I have a standard white bread dough recipe that I use for dinner rolls or sandwich loaves. My questions are: what are the best ways to freeze dough? What point of th... | Bake it First
If you search on freezing dough you will find that most of us are solidly in favor of baking the bread and freezing bread that is near fully baked. Freezing kills yeast and you will never get the kind of rise from thawed dough that you get from normal fermentation. Note: pizza dough is a lot more forgivin... |
Any recipes that call for egg yolk only?
Hello all,My wife is baking a cake for her friend's birthday and it only uses egg whites. That leaves us with four egg yolks that need to be used. So, I need some ideas for an enriched dough that only uses egg whites yolks. Got any ideas? | Panettone!
😄😄😄 |
Los Angeles flour sources
Hey LA bakers - any tips on good places to get flour? I live in Silver Lake & know the local supermarkets, Naturemart up on Hillhurst, and India Sweets & Spices in Atwater Village, which has a lot of interesting stuff. I'd like to be able to get some good bread flour in moderate bulk, by which... | Flour in greater LA area
Here is a distributor I contacted a few years ago - Goldberg & Solovy Foods, Vernon, CA, 800-27-FOODS - they might be a source for you. Hope this helps!Marni |
Scalding milk - effect on texture
I was reading the latest issue of PMQ Pizza Magazine and their "dough doctor" Tom Lehmann was answering a question about using milk in pizza dough. He said that milk "should be scalded prior to using it in dough - this will prevent unwanted softening of the dough." He didn't elaborate.... | scalding milk
scalding milkps: Big believer in scalding milk myself. So (relatively)easy (for me), I don't see why not. |
Oven spring and Fan Assisted Ovens
I am a relative newbie to bread making as I made my first loaf just after Christmas. Therefore I am still learning and very much at the experimentation stage. As part of the process I am trying to perfect my sandwich loaf and roll making skills since that is what hubby likes best and ... | Wow! oh Wow! um I mean, Wow! What Spring!
and the slashing is Georgeous! Wow! |
A cake for the weekend
Hi everyone! Hoppe you all had a nice Easter.I know this is a bread forum, but I believe there are someone one there that can help me to decide on this. Next weekend I have a dinner party at a friend's house and I am supposed to take a nice cake ( I am known as "The cake lady"). This time I would... | I like apples and lemons
The first time I had lemon curd was on brioche. That was a wonderful afternoon. It was also this time of year I first made a swiss apple pie but instead of cinnamon, it contained some sourcream and lemon. Made a nice change. What do you think about an apple cake with lemon curd and double c... |
Easter bread FAIL
I even learned to braid just for this... however, the eggs did not survive the baking... | Larry!
Na ya... chocolate melts when it gets warm. Sorry about that but I bet it tasted good!The only thing that might make holes that you could later fill might be small peeled potatoes that you could remove and then glue the chocolates with a little frosting into the cooled brioche. The dough looks like came out w... |
Easter Egg Bread
Our Easter Egg Bread. The dough is from Inside The Jewish Bakery. Its the coffee cake dough. The eggs were dyied but not cooked. Then I braided the bread around the eggs and baked. Put a simple frosting of confectioners sugar and milk on it finished off with some sprinkles. Very tastey, Happy Easter TF... | What a beautiful
Easter bread! So colorful with the eggs and sprinkles.Happy Easter |
Hot Cross Buns! 3 gmas
We 3 gmas baked Hot Cross Buns... for Good Friday, but baked early due to one of us traveling out of town on our regular baking day... Nothing spectacular to report on this bake, except the amazing taste of this recipe we got from the Home page on this site!!! Here are the pictures... we are actu... | Just Beautimous GMA's
These better be tasty otherwise you was robbed! All of them turned out just perfect. Aren't they great for Good Friday? So nice to bake cross coiuntry with siblings for Easter or any other time :-)I added an egg, some spelt and WW to get the hole grains up some, used an overnight refrigerated ... |
Diagnosis for cakey crumb?
Hi Everyone,Today I made some chinese bakery buns that came out with a "cakey" crumb. These buns are supposed to have a airy, chewy and stringy crumb that you can kind of peel apart into strands. I've been successful at achieving this before, but today I used the same recipe with a new bag o... | Different flour-different characteristics
I have encountered this before,also, and this is one of the reasons why I think recipes can be considered "guidelines". Whenever I change brands of flour, I have discovered the first few bakes are like making a new recipe. The flour may behave differently than the other brand a... |
Baker's math applied to cooking in general - New book
Last Sunday, I heard an interview on "A Chef's Table" (WHYY/NPR weekly radio program) with Michael Ruhlman, author of a cooking book titled "Ratio: The Simple Codes Behind the Craft of Everyday Cooking." His basic theme is that ingredient ratios, such as we use in b... | I haven't
read the book, but did read an interesting review of it on Slate (http://www.slate.com/id/2219243/). I think I'll check the book out from the library to see how I like it. |
In case you were wondering,
soda bread with currants makes really good toast.You're welcome.Paul | Thanks, Paul.
Thanks, Paul.;o) |
Ginza Nishikawa-style Milk Bread
Dear all, I’ve been reading TFL for a long time but this is my first post. First off I want to thank all those who’ve shared their wisdom. I’m super grateful for everything I’ve learned from you all. I’ve been baking bread for ~30 years, mostly focused on “artisan” style whole grain bre... | "生"食パン Shokupan that can be eaten as is
The first "生"食パン is from 乃が美 Nogami https://nogaminopan.com/en/You can find many recipes in YouTube. Here is the one.The baking temperature is quite low, about 170C, because the crust needs to be softAnother oneSome does not use cream but milk only. |
Challah Dough Consistency - Impact On Texture of Baked Challah
I am getting into challah, and most of the recipes I see say to knead until tacky. My research reveals kneaded dough can fit into 3 general categories:dry - dry to touch.tacky - dough sticks to hand but releases when pull hand away.sticky - some dough stick... | A mostly accurate
A mostly accurate generalization would be that, the dryer the dough the denser the finished product.Jeff |
Bread identification help (an easter bread?)
Hello there!Long ago, my family lived in Portugal for a few years, due to a stint my Father had in NATO. While there, my Mother picked up a recipe for what she called a "Bolleri"; she claimed that it was a Portuguese Easter bread/cake. It was basically a circular bread, co... | Here ya
Here ya go...:http://www.recipetips.com/kitchen-tips/t--1129/festival-breads.asp Laura |
Basic Sandwich Loaf Recipe
I want to make my own whole-wheat sandwich bread, but there are so many recipes... Which is the basic recipe (proportion of ingredients) for this kind of loaf, or can I use any recipe since I shape it as a sandwich bread? Some of the breads don't use any kind of fat or oil in their recipes, t... | My favorite whole wheat sandwich bread
Is this one, Honey Whole Wheat with Buttermilk, adapted from the Laurel's Kitchen Bread Book. Here's another, The basics, though, are that you want a hydration of 68% - 72%, depending on your flour. Milk and buttermilk (my preference) are nice, but water is fine. Typically a Tbs o... |
our first bread from lessons section
This is the first raising before we punched it down wE MADE A DOUBLE RECIPE BUT AFTER PUNCHING IT DOWN AND PUTTING IT INTO 2 DIFERENT BREAD PANS I DONT SEE HOW DOUBLING IN SIZE WILL EVEN FILL the pans.Any thoughts on this??? :) Excuse my caps-- i goof often. | It probably won't fill the
It probably won't fill the pans, but when it gets close to doubled in size, pop it in the oven. It should get a final spring there too, adding another half inch or so.Good luck!-Floyd |
Help with MORNING crumpets!
I have seen lots of crumpet recipes which involve adding yeast then leaving to ferment for a hour, etc but.....I want to get up in the morning, get a brew on, heat the pan and then get cracking cooking crumpets! Not faff about proving mixtures y'know?I want a recipe that is good to go from t... | Thanks a lot for this, will
Thanks a lot for this, will give it a go. Just need to keep searching for a crumpet recipe now :-) |
Matzo making
I'm seeking the Lauren Groveman matzo recipe I found in Baking with Julia. I'm moving and packed the book in one of 14 boxes. Anyone have it? All I need is her list of ingredients. Thanks. | Her recipe can be found here
Her recipe can be found here with the same ingredients as in the book:http://www.cookstr.com/recipes/homemade-flatbread-crackers-hellip-my-matzosHappy Baking, Jeff |
A totally new meaning to the word "sponge" in baking!
Look at this - can you believe it? I almost lost it!http://youtu.be/IdDfF4hXfj4 | Karin,
That made me laugh out
Karin,That made me laugh out loud. Thank you,Jeff |
Does an oven like this exist?
The oven of my dreams has-lower resistence-turntable-mid-height fan usable in convection or fan-assisted mode (although this last one is much less exciting)-eventually a quartz grill-35-40 litersEssentially it's a convection oven with a lower resistence. Does a beast like that exist for sa... | Hi, Nico
I'm certain I won't have an answer for you even with clarification, but I'm curious and I don't understand most your specifications:what is oven resistence?What is mid-height? (I guessed centered in the oven's back wall.)What is a quartz grill?I think I know what a liter is, but I don't understand how 35-40 li... |
Mixing bagels in new mixer with thanks to all who helped me decide (read on!)
To all of you who helped me decide on a new mixer, thank you! I did purchase the Bosch Universal from PHG, and I feel it was a good decision for my purposes (large amounts of bread/bagel dough). I added the stainless bowl, a personal prefer... | Lovely!
Joy, your bagels are beautiful! In fact, just looking at them makes me hungry. So glad the Bosch is working out well. Your birthday brunch attendees are in for a treat.An early "Happy Birthday" to you as well! :) |
Sorghum flour, provides noticeable different flavour in wheat bread?
General question: does sorghum flour provide a noticeable different taste to wheat flour, like the way that rye flour added to wheat flour gives a different taste?More details: I recently bought a small bag of sorghum flour with the intention of mixin... | Anyone? :-) :-)
Anyone? :-) :-) |
Gluten sensitivity - more is being learned
There have been a number of discussions on these forums about the effects of gluten on health. Celiac disease is an auto-immune disease where gliadin, a component of gluten, causes the immune system to attack intestine walls, and sufferers must avoid all glutens. Scientists ... | Brad,
Thank you for the
Brad,Thank you for the link. It is certainly a hot topic and for some a very real problem. I have been told by a number of people in other countries that the "gluten" problem in the USA is far greater than it is in Europe. One has to wonder why thtat would be.Jeff |
Challah bread texture
https://imgur.com/a/qErff30Looking at these two different challah breads, you can see the bottom one seems to have a softer, more tear-able and layer-y texture while the other has a firmer structure. The processes don't look all too different from each other, so I'm wondering how you could get the... | What are the recipes for the
What are the recipes for the two photographs you posted? What is the recipe for your recipe? The bottom photo shows more gluten development. It also could be more enrichment, meaning more butter and eggs for a constant flour weight. Challah is essentially brioche. Brioche is an enriched... |
We 3 gmas baked potato rolls
Just a bit of family history... we went with potato bread to honor our great grandmother Susan Isabel Congrove Smith... whom we were told was Irish and had flaming red hair... this would be my grandfather's mama on my mother's side. So the potato rolls had a special meaning uniting the gen... | Very nice!
Very nice! |
Honey Bread
Hey guys, I'm new here and only recently found the site. I've only made 2 loaves of my own bread so far and both of them have turned out pretty good. Though, they are kind of thick since I can only use 1 hand to knead it (I broke my wrist in half and am in a cast for a long time); but that's ok cause I kind... | I love to bake with Honey!
I use it in MOST of my recipes....I put about 3 tablespoons of it in a 1 1/2 to 2 pound loaf....more if I am making a sweet bread. I don't like to use sugar so I substitute the honey instead. Do you have a mixer to help you knead until your wrist heals?? I have Arthritis and Fibromyalgia so I... |
How long can bread dough last?
I have been forced into an experiment by circumstances beyond my control. I like to bake sandwich bread most weekends. Recently I have been using a recipe from Nancy Silverton with a sourdough pre-ferment and a commercial yeast boost at the end. I like it because I get the sourdough fl... | Life of unbaked bread dough
I had something similar happen about a month ago. I had the dough shaped and almost proofed and discovered the gas oven would not heat. (Took 3 weeks, out here in the boonies, to get it fixed but that's a whole 'nother story.)Since it was shaped, panned, and almost proofed, I put it in the f... |
Polenta Bread recipe
HelloI was in London last week and had lunch in an Italian restaurant. One of the breads from the bread selection was a polenta (?) based bread with olive oil and sea salt.It was about the consistency of a sponge very soft, springy and very yellow which is why I think it was polenta. It had lots of... | Could it be semolina?
Pugliese is an Italian bread that uses semolina (durum) flour, and those flours also give a very yellow appearance. There are many semolina or durum recipes on this site that also give the consistency you describe. I have seen polenta only as an addition in small amounts in most breads. You may... |
Help needed: Accidently bought semolina instead of durum flour
I had planned on attempting this recipe http://www.thefreshloaf.com/node/4213/semolina-sandwich-loaf and mistakenly bought semolina from the bulk bin section of my local grocery store.I am under the impression that durm is just a very finely grounded semoli... | You don't even have to grind
You don't even have to grind it, most recipes asking for durum work just fine with semolina. |
Rules for modifying yeast amounts
I am new at baking bread by hand and I have to reduce the recipe amounts quite often.I always work by weight and I reduce every item by the same percentage. My specific question is about yeast. I am not sure if you decrease yeast by the same percentage. It seems that at times you mi... | When I scale up
a recipe by weight I do it purely by percentage, including the yeast quantity, but then I round the yeast result down to the nearest whole gram. If I were going to scale one down (not a common practice for me) I would do it the same way, then adjust based on the results. In general I use less yeast th... |
The Perfect Sandwich Bread?
Hi. I'm new to this forum, and I want to learn to make the perfect sandwich bread. I completed lessons 1 & 2, and the crusts came out very crunchy and thick. I didn't use a loaf pan.My husband's problem with homemade sandwich bread is that it is usually too dry the next day, and I would like... | Tang Zhong
Try a search (both here on on the web) for tang zhong method. (sometimes written as tangzhong). Pretty easy and works great.wayne |
Steam and temperature in Reinhart's recipes
In the last couple of days I've posted separate threads about Peter Reinhart's suggested baking temperatures and about steam. Afterwards I noticed that the recipes for which Peter directs a baking temperature of 350oF don't require steam, but the higher temperature bakes do. ... | Are the lower baking temps associated
with panned breads, rather than hearth breads? If so, there's not much benefit in steaming, since such a small percentage of the loaf's surface is exposed. Nor do the crusts tend to dry and solidify as quickly at the lower temperatures.Paul |
baking temperatures for Reinhart's Artisan Breads
As I've posted elsewhere, I'm working my way through Peter Reinehart's Artisan Breads everyday. I'm puzzled by the fact that some of the recipes give a baking temperature of 350oF 0r 177oC. eg. most, but not all of the breads in the 'Enriched Breads' section. I can't s... | I don't have his Artisan book
I don't have his Artisan book but I do have Bread Bakers Apprentice. I've made a couple of his recipes and they turned out good. I want to say he normally bakes at 450-500* for most of his recipes but I'm not certain as I do not have the book in front of me.I'm currently making my way thro... |
Lenora's Yeast Rolls, parker-house style
My first all-bread cookbook was Bernard Clayton's, and I've got several favorites in there. But right now my kids' favorite is Lenora's yeast rolls, so I made some tonight to go with dinner.
They go together quickly, have a wonderful texture, and make great mini sandwiches (my ... | Nice Parkerhouse rolls
Nice uniform, and no doubt, delicious rolls. Ray |
Beginner baking experience, need some advice.
Can I get any advice from a more experienced baker? I'm just a complete beginner and heres my experience-> So for my first 2, I didnt kneed them, the first one wasnt too bad, but the second one fell apart and was absolutely terrible and I used way too much yeast.But I ... | pic for fun
Heres a pic of my 3rd loaf, the whole wheat. (tasted like Brown bread - but I need to get a loaf of pro stuff so I can see if im being overly friendly to myself yet.)I dont think it looks as good as the bread that is here, I pretty much threw it together, but I did do a lot of poolish and kneeded it for... |
My first bagel attempt!
So, after years of saying I was going to try it, I finally got around to sourcing "malt syrup" and baking me up some Montreal style bagels. So with out further ado, a receipe and some photos!Montreal Style Bagels (From http://www.food.com/recipe/montreal-bagels-35261 ) 1 1/2 cups water5 tablespo... | If you want to keep them
If you want to keep them softer for longer, you would have to incorporate more fat or protein, which will change the texture (and the chew is the purpose of the bagel!) :)Alternately, you could just store them in a plastic bag, they will be softer but that kind of airtight storage will hasten t... |
Chewy Crust
Hi everyoneI'm really new to this amazing website/forum so not sure if this the right place to post my question. I've just recently started baking breads and I keep having this problem: My bread normally comes out crusty and sings back to me as it cools but after half an hour the crust starts to soften and ... | While I generally roast my
While I generally roast my bread to the point where most would call it burnt, I've had success leaving the bread in the oven, with the door left open a little. How 'little' you can leave it open depends on the door mechanism, but 10 minutes there with the oven turned off does continue to dry... |
Bagels
I am trying different bagel recipes and all have the same problem. They expand nicely in the water bath but will contract far too much during baking. I am assuming the problem is a lack of gluten. I am using King Arthur bread flour since I don't have access to high gluten flour. Do you think adding vital wh... | I know
that high gluten flour is required to make authentic bagels, but in a pinch I've used KA Bread flour and have not experienced any problems. So I'm not sure it is the flour that is the culprit here.You will probably need to be more descriptive as to your formula and technique (most likely your technique if this ... |
Sourdough Soda Bread?
So I figured I would try and concoct a soda bread with the addition of a starter. I know it kind of defeats the purpose of soda bread, but I'm curious. So here is my question. I know with baking soda it is a chemical reaction which creates leavening as opposed to fermentation. If i use less bakin... | A couple of things going on here
There are a couple of factors here. Quick breads that are leavened by baking soda and/or baking powder use the chemical reaction between acids and alkalies (bases) that results in the formation of water and carbon dioide (CO2). It is this action that causes the leavening, and begins a... |
Questions about altus and old dough
I recently realized I am a little confused (no comebacks on this admission,please)about altus and old dough. I have seen recipes that refer to using "old dough"(unbaked bread dough?) as part of a recipe and then there is "altus" or "old bread" (usually rye).Am I understanding it corr... | yes, you got it :)
Old dough contains live yeast and bacteria usually pinched off a bigger batch of dough and allowed to ferment further (fast or slow) to leaven a future batch of dough. Yes, no waste. If pinched off after the bulk rise, the new old-dough can be refrigerated until the next dough mix. Keeps for a fe... |
Looks Like Wonder Bread??
One of my family members absolutely refuses to eat bread that does not look and feel exactly like the bread that the majority of his 2nd grade buddies eat at at lunch every day. In his words, "I don't want that seedy stuff like you make, I just want real bread." I just purchased a pullman lo... | txfarmer's "Pan de Mie"
Hers is sourdough, but you don't have to make it sourdough, just make it straight. The long mixing is the secret, along with milk & butter.Here's a link. |
Potato bread rolls
Can anyone tell me what a good hydration for a potato bread dough would be, one that would be made into dinner rolls? Thanks! | If you are using instant potato
flakes and accounting for any hydration in the butter at 20% water (if you are using butter), then I would think that 66-70% hydration would be fine, even up to 72% if you like working with wetter dough. Water with roasted or maashed potatoes is harder to calculate adn better to go by f... |
Large Rye Loaf Splitting/Cracking
This is a large loaf of rye bread -9 lbs. made today. Today and the last time it has developed the large splits that appear in the photo. Prior to these last 2 cases it has not split. I realize that it is advised to score a loaf such as this prior to baking but we have not done so in ... | More details needed.
My off hand guess it that it fermented longer so that it was more fluid than previous loaves. I don't find this unusual or bad and it does have a decent rise. What's the recipe? Looks like a soft crust. |
Scoring, and slowing the spread.
Greetings!Most of my breads (all sourdough), are about 71% hydration, and for the most part, generally turn out quite well.... by amateur standards. Alas, I am having a problem with scoring, something which hitherto was always fine! I make a cut, and it expands like the Red Sea; this ... | Generally
Scoring an over proofed or at peak proof will cause the spread described. If there's a lot of whole wheat in the loaf it's better to score half way thru the proof.Jim |
Frozen bananas
Perhaps a strange query. In facing the challenge of what to do with over-ripe Bananas, I decided to bake some banana bread --- with a twist. And here I need some help.My family likes banana bread but does not hold it as one of their irresistible favourites, so I thought I might boost the appeal by incl... | Turn the temperature down and cover to prevent more
browning. You also might try placing the bananas on top, rolled in a nut mixture or mix of rolled oats, chopped nuts and chocolat pieces. If you have a buch of breads with gooey middles, cut them open and expose the goo to the hot oven. My frozen bananas disappear ... |
Refreshing Bread for Party
I'm having an outdoor birthday party for my daughter's first birthday party this weekend. In preparation, I baked 2 sandwich wheat loaves and 2 artisan loaves last weekend and stuck them in the freezer whole. I plan on doing a sandwich/charcuterie board for the party. I generally bake, slice,... | Sounds good.
That sounds fine. I’d also mist spray the loaves for that extra crispy crust. r |
Chorizo-Asadero Bread
Hi all,This past weekend, I made Chorizo-Asadero Bread from The Homesick Texan cookbook. I enjoyed the recipe, but I would like to make some changes. Since I am a novice bread baker, I wanted to get some opinions from those of you!The recipe is as follows (I plan to convert the recipe to all weig... | If you want a tougher crumb
getting the fat out would be a good place to start. If you replaced the butter with non fat yogurt (a dairy), then you could replace the whole milk with water, non fat milk or non fat dry milk powder and probably leave the egg (more fat) in if you wanted to or take it out too and replace wi... |
No Knead Kaiser Rolls
I've baked Kaiser rolls in the past using the formula from here and they came out pretty good. I also do a lot of no knead bread, roll and pizza baking. Last week I wanted to use the no knead method and adapt it to a Kaiser Roll recipe. Well I must say it worked. I also made the rolls using the k... | Would be Very Interested
Oh, yes, please post your recipe and method. I've been thinking about Kaiser rolls recently. I haven't had a really good one since I left the US East Coast. ThanksLinda |
Recipes with french flour?
Hi,I moved recently to France. Now it is time to start again with bread baking because I don't want to pay 10Euros/kg for bread. Do you have any recipes for French whole weat sourdough breads, please? Or is there a chance somebody in France is baking breads form the Hamelmann book with French... | Edit: At least I found some
Edit: At least I found some comparisons in this forum. Thank you :-) I will go and write them down. |
Pascal Pinaud Baguettes
Pascal Pinaud's baguettes in Paris are killer and I am wondering if anyone knows if his recipe/method is written up anywhere?Here is a link to a picture of his baguettes:pic.twitter.com/ZokcfF2S Thanks!Nick | Most baguettes made in France
Most baguettes made in France use a preferment. I have Hammelmans traditional recipe that most Parisian bakers use.Im going to list the bakers percent since if I listed the weight you would end-up with 20 kilos of dough.Poolishpre-fermented flour = 33%flour 100water 100yeast .2Overall Form... |
Kaiser Roll Help
I made Kaiser Rolls for the first time yesterday, the recipe was from Peter Reinhart's Bread Baker's Apprentice. I used a Kaiser Roll Stamp to make the classic pattern on the top of the rolls. According to the instructions, you pre-shape into balls, then stamp them and then let them raise stamp side ... | May need to press harder -
I think you may need to press harder - almost thru the dough. Check out this thread for more info -http://www.thefreshloaf.com/node/3118/kaiser-cutter-experienceHappy BakingLinda |
How did they get this scoring on the bread?
Ok, I have seen this a couple time while researching Italian bread. I think its called turtle bread for the design. I just cant figure out how they go the cuts in the dough ball. No way it was done by hand. If it was flat I guess you could press a mold but its ball sha... | Roll Stamp
I don't recall seeing that exact pattern before but it was almost certainly achieved by using a roll stamp.There are many places on the internet that sell these "stampers", but you will probably need to do a bit of searching to find one that matches that pattern exactly. Quite possible that the precise match... |
Sesame & Flax Seed Sourdough
A bit of an improvisation on a basic recipe from Hamelman - his seeded sourdough, but I omitted sunflower seeds, increased the sesame, the flax seeds, and added commercial yeast to speed things up a little.... but worked great! We loved this bread... | Beautiful Loaf - Nice Crumb!
That is one great looking bread! I like the crumb and the seeds throughout. Bet it tastes really good toasted with a bit o'butter on it. Great job!Linda |
Pretzel Flavor
Hello, I have been cooking soft pretzels at home for the last two years and having been slowly making my way towards a better, more authentic german lye pretzel. My problem is that my pretzels still seem to be lacking a certain flavor that I can't really describe other than it tastes the way an authentic... | I'm making 2 batches today
I'm making 2 batches today for a Superbowl party. This is the recipe I follow which I found on TFL http://www.thefreshloaf.com/node/27639/pretzel-rolls-laugenweck. My friends can't stop raving about them. They taste exactly the same as the ones I have had at German restaurants. Not sure i... |
New Baker needs help
I am new to the art of bread baking and I have a question for the experts, or novice, on this site. I live at 3500 feet in a arid climate so humidity is not a problem but altitude can be. I made a baugette recipie the other earlier this week and the finished product turned out heavy. I used KA ... | Well, since you haven't described your process,
it's going to be difficult to diagnose what went wrong. Please provide as much information as you can about the recipe, the steps you took, the dough texture, temperatures, times, how you shaped and baked the loaves, etc. It all matters, especially for a bread that is a... |
Has anyone ever made Portuguese Saloio bread
I recently bought a loaf from my local baker and wanted to see if a recipe exits here on The Fresh Loaf, but was unsuccessful in locating one. Perhaps it has another name. Can anyone direct me to a recipe? I think it has porato flour on it, but cannot say for sure. | Try this thread
Try this thread below:http://www.thefreshloaf.com/node/10631/portuguese-bread-recipe-searchGood luck. |
Freshly milled whole wheat - reduce yeast, sugar, or rise time?
Hello,I'm still trying to perfect my sandwich loaf. Today I milled some hard white/red berries for a loaf. I autolysed for 20 minutes just to verify the amount of water I'd need. Added everything and needed into a nice ball. I did sift a quite bit of the b... | I would reduce the yeast. I
I would reduce the yeast. I bake whole wheat sourdough pan bread, and I use a pretty small percentage of prefermented flour. And even then, I overproof if I'm not paying close enough attention.I think increasing the sugar would slow down fermentation, but I like to avoid too much added sugar... |
Is it possible to achieve a windowpane with just stretch and folds?
I don't have a single technique when I make bread. Sometimes I hand knead,mostly I use a mixer, occasionally I will use a stretch and fold technique. I haven't used S&F often enough, I guess, to answer my own question so I am polling the collective her... | Whether I get window pane or not depends more on type of flour
I use variations of the stretch-and-fold method show by Mike at http://www.sourdoughhome.com/index.php?content=stretchandfold. WhAen I say variations, I mean that the time and how many I do varies with they type of bread, temperature of ingredients, etc. ... |
We 3 gmas baked Italian!
We all got together via text and cyberspace to create Maritozzi Fabrianesi, try saying that after a couple glasses of wine! This recipe is again in Carol Field's "In Nonna's Kitchen" beginning on page 128. It is a one day bake starting with soaking raisins and then using the water to create a s... | I Enjoy Your Posts
I've enjoyed your posts so much. Being of Italian heritage, I had to buy 'In Nonna's Kitchen'. What a great cookbook! There is one recipe in there for a ricotta pie (p 126-128) that is just like the one my relatives would make at Easter time. It brought back so many memories. Now, back to the 3gm... |
Problems with Dough not baking fully around cheese stuffing
I've been trying my hand at making a soft white bread loaf that is stuffed with cheese. I made it today and a thin layer of dough surrounding the cheese did not get baked through. Although the rest of the bread baked through, it's still very doughy only in t... | I think with your process
you probably ended up with too much cheese all in the same place. Why don't you try to distribute the cheese more evenly using S&F's? Every time you make a stretch, put some cheese down, then fold and put some cheese on top of the fold. Then stretch from another corner and do the same once ... |
News from founder of SFBI
Hello allYou may already have received this email from Michel Suas, the founder of SFBI, but just in case you didn't, it's copied below. SFBI has run into a bureaucratic brick wall and may have to shut down. We could help by sending some messages of support. I personally have not taken any cla... | Only in California....
I've just forwarded the information to my own governor, Rick Snyder, with the suggestion an invitation be given to relocate the baking institute to Michigan, coupled with some nice financial incentives. Maybe Ann Arbor? We may not have all that sunshine, but we sure have a better atmosphere for... |
Why white bread is preferred (link)
A link to NPR article about the technical/chemical reasons why people prefer white bread over wheat bread. Interesting for the technically oriented bakerhttp://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-winsGregS | white bread versus whole wheat
Interesting article. Yes, If they could just get rid of that bitter taste, whole wheat would be a lot better! Too much good white bread out there to switch. Jean |
SFBI Artisan Baking I Day 4
SFBI Artisan Baking I Day 4 Oh boy, did we bake today! 5 batches of dough were prepared by each group of 4 students. Baking included egg bread (challah-like bread made with butter), pan loaves, whole wheat bread (40% whole wheat), rye bread and a multigrain bread with a seed soaker. All t... | Great looking bread
Thanks for sharing! |
Improper Scoring
So, I always seem to have this problem - Improper scoring of my breads, and I'm wondering if y'all would be so nice to assist me :-) My girlfriend bought me a lame for Christmas, the one by Breadtopia. It's got a "Baguette" plastic handle, and a small offset metal part. You bend a razorblade onto the ... | Sure looks like your getting
Sure looks like your getting stuck while scoring. When scoring a boule with a cross cut you actually want to score perpendicular and with no angle. You score with an angle when you want "ears" like baguettes. Focus that you are score with the tip of the blade and not accidentally draggin... |
SFBI Artisan Baking I Days 2 and 3
SFBI Artisan Bread Baking 1 Days 2 and 3Baguette, baguettes and MORE baguettes. We each made 15 a piece. On Day 2 we experimented with baguettes using straight dough – short mix, improved mix and intensive mixes. Of the three I liked the improved mix the best as far as flavor inten... | bread flour vs high protien
just curious what was the difference? Sounds like a great experience and good baking tomorrow. Patrick from Modesto |
what is the best way to store yeast to make it last
I've been reading up on this. I bought yeast from costco on 8/13/11 and over the weekend had to throw it out because it lost all of its muster/strength after my dough failed to rise on several bakes. There was like over half left. I kept in a tupperware on the bottom ... | freeze for long term, fridge for shorter term
I buy the Fleischmann's Instant yeast from Sam's Club (2 lb for < $5). It comes in vacuum packed foil bags. I leave the bags on the shelf at room temperature until I open them. Then I carefully open one so I can roll the top back down tight, put a rubber band on it and lea... |
How is hydration determined?
I know this is probably a very basic question but I see a lot of people reference that they maintain 100% hydration or other percentages. How is this determined? | Starter maintenance
Hi crustic,where a starter is maintained at 100% hydration it simply means that for every 100g of flour in the starter, there is also 100g of water. So if a starter is maintained a 60% hydration, that means for every 100g of flour, you would have 60g water. The first is an example of a liquid st... |
Bread watcher
I love watching the sourdough rise in the oven. I hope it's not a sickness :) | if it's a sickness...
... then I'm not interested in the cure!Nice loaves by the way. Those are beauts! |
Irish Soda Bread
I had a friend make a special request, he is part Irish and wants some traditional Irish Soda Bread for St. Patrick's Day. I had never Irish Soda Bread before so I did some research and found this website: http://www.sodabread.us/index.htm and after really enjoying the entire site, I decided to try the... | my favorite recipe...
Hi Aytab,I'm a big fan of Irish soad bread. I got hooked on my first visit to Ireland years ago when the family I stayed with made it nearly every morning. I brought home that recipe, but recently found one that I liked much better. It is a little non-traditional in that it includes a bit of ol... |
SFBI Artisan Baking I, Day 1
Today was the first day of Artisan Bread I at SFBI(San Francisco Baking Institute) in South San Francisco. Our instructor is Miyuki. We went over mixing processes - Short Mix, Improved Mix and Intensive Mix, highlighting differences in the processes and impact they have on hydration, yeast... | PS - I ate a whole loaf -
P.S. I gave away 4 loaves to the hotel staff and wolfed down a whole baguette myself! It really tasted good. Next time I'll take pictures before my bread-greediness gets the best of me. AND I can't do this every night or I'll be a blimp by the time the class is over!Linda |
Hovis Granary bread Mix
If I had to pick a favourite type if bread it would be Granary as there is something about the aroma, malted grains and the nutty flavour that is just too glorious for words- it is simply mouth wateringly delicious and the kind of bread that makes you keep wanting to come back for more – definit... | Very interested to know
how much yeast did you have to use for the entire pack (assuming is around 500 grm of flour?) I can get this in Hong Kong too but I've only used it once for my bread machine when I first started with bread baking, I have since given away my machine and prefer to do my own mixing. Judy |
No success with no need breads
I am new to bread making and very much at the experimental stage. Thanks to a recipe by Micheal Roux Jnr and the method of slap and fold employed by Richard Bertinet I have successfully managed to make a decent white loaf after a series of nice enough but still quite right loaves and a ... | I have always had to add some
I have always had to add some flour to all of the no-knead recipes I have tried, otherwise I end up in the same boat as you describe. If you haven't already done so, I suggest you visit www.breadtopia.com and watch his excellent videos. |
San Francisco sourdough
hey alllooking for a nice san fran sourdough reciepei love this bread because of the use of a biga and yeastany tips or info would be greatthanks!!! | SF SD
My San Francisco Sourdough Quest, Take 6 (and final?) (from David Snyder)...likely the best among many versions to be found on TFL.Happy Baking!Tom |
Dough far too dry
HiI am new to bread making so certainly still at the learning stage. One thing I really can't understand is that whether I use a 60% recipe (ie 500g flour to 300ml liquid) or one with much a higher hydration ( 420g flour to 305ml liquid so around 72%) when the ingredients are mixed together the doug... | Gene,
Hard water can
Gene,Hard water can definitely affect dough tightness, see this article. You could try making your bread using the same recipes and bottled water and see if it behaves differently. To clarify terminology, when you say plain flour, do you mean wholemeal plain flour? I'm assuming this equates to whol... |
Yeast Integration
I hope this is not a too stupid question but here goes. I use Allinson's active dried yeast (cheaper than instant). Now I know that the yeast is fine in that it works, but I would like to know, is it possible to just add this to the flour (like instant yeast) mix it by hand and add warm water and mix ... | yes you can
It would be a good idea to use a whisk to evenly distribute the yeast before adding the liquid. If you wish to be thrifty look on line and buy yeast by the pound, keep in fridge.Jim |
High-Hydration Dough and No Big Holes
My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, wh... | If the air in your living
If the air in your living space is exceptionally dry from coal heat, might your flour also be exceptionally dry? I live in the Pacific NW and in the middle of our hot summers my flour is very dry and the rest of the year is is very moist due to our constant rains and high humidity. You would... |
Why proof in couche/basket?
Why do bakers use couches or baskets to do their final proofs in? Why not just form it and let it rise on the baking sheet or baking paddle? | You can
Sometimes a slack dough needs a little support. Yet you don't always need a basket/couche. I rarely use mine.Jim |
Deck Oven Cooperative? Anybody?
My wife has more or less convinced me that unless I live longer than she does, I am never going to be allowed to install a commercial deck oven in the garage. But I dearly want access to a professional steam injection deck oven for a couple hours a week. It occurs to me that there are... | Try this link - maybe something in your area?
http://rentkitchens.net/They list commercial kitchens with rental options. http://www.craigslist.com might be another option search for Commercial Kitchen Rental.Also try a Google search 'Commercial Kitchen Rental _______' enter your local county or municipality in the unde... |
Dough doesn't ball in mixer
Hi,I have a 65% hydration dough (water, flour, levain, salt). I put it in the mixer for 10 minutes (on speed 1, my mixer is Kenwood), and it's just a gooey mess. I've seen videos where even at 70% it balls on the hook. What am I doing wrong? One thing may be is that I use warm water. Maybe s... | Are you using the hookAre you
Are you using the hookAre you sure the hydration is 65%What flour are you usingPictures and/or short videos would be a great help.What you are describing is very unusual. |
Griddle cakes?
Stove oven will be out of commission until Monday (repairman was supposed to come tomorrow but the part isn't in yet). Argh- made English muffins on the griddle today, chapatis three days ago. Can you make scones on a griddle? Anyone have any other bread type recipes that wouldn't require an oven (or ... | There are flat breads
Fry bread 2 cups flour2 tablespoons shortening1-tablespoon baking powder1-teaspoon salt1-cup milk In a medium bowl, stir together the flour, baking powder, and salt; cut in shortening. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.... |
Yeast Amounts - beginner baker
Hi,I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.How to Bake by Paul Hollywood- his general r... | Would you should aim for with
Would you should aim for with any receipe, is to use as little yeast as possible. I know the standard rule for 'everyday' bread is about 7%. You can use 7% but this will make your dough rise very fast (in about an hour or less) so you can have bread on the table in about three hours from s... |
Caramelized Onion loaf?
In my youth I often loved Onion bread, which had both caramalized onion in it, and additionally caramalized onions on top. What is the method for baking with onions so that they're not burned or overcooked after baking? Do I caramalize them most of them way and add them to the recipe or all the ... | I'd put fully Carmelized
I'd put fully Carmelized onions in the dough and count it has part of your hydration. if you want onions on top too I'd roll the loaf on a wet towel and then in some dehydrated onions. Or sprinkle it on. I make an onion loaf and the caramelized onions in the dough is plenty. happy bakingjosh |
Bread crumb "flat" towards bottom of loaf - is it my proofing or...?
I've been perplexed as to why my loaves sometimes bake with a almost flat crumb towards the bottom of the loaf. When I slice into the bread, a cross section shows a great crumb except the last 1/4 inch or so close to the bottom. That small area is... | Could be overproofed
Hi spahkee,
First of all, what bread are you baking? Is it a straight dough or sourdough bread? Mostly wheat flour or do you use any other flours as well? A photo of the crumb would make it easier to assess what's going on, but the first thing that comes to mind is that the loaf is slightly overpro... |
making recipies smaller
ok, so i have a recipie for oatmeal raisin bread. it makes three loaves but i only want one. its written in oz, tablespoons and cups. i was wondering if i just needed to devide by three to get what i need or if i should just suck it up and eat a lot of raisin bread? | Yeah, just divide by 3.
As
Yeah, just divide by 3. As far as which measurement to use, hard to say. Going from oz to cups requires approximate conversion. On the other hand, don't know if original recipe was written in oz, and conversion could've gone the other way. |
Working with very wet doughs.
I've been having a go recently at making baguettes. I've used Paul Hollywood's recipe (250g flour, 185ml water, 5g yeast, 5g sugar). He recommends not fully knocking back the dough after proving to keep some air in it, and I must admit I was really pleased with the finished baguette's tast... | Videos
Hi velvetyjoe,I would recommend you watch this shaping video from Ciril Hitzhttp://www.youtube.com/watch?v=OI-WstoakmQ&list=LLKqkPRmCI-VapN-YK44rj7gIf that isn't of any help, please come back and ask a furtherr questionBest wishesAndy |
Dough- freeze or refrigerate for baking later?
I've only made bread straight through. I have 2 questions about prepping dough and baking it later:1) What are the stages for baking bread during a work week? Is there a way to break it down to do what ever needs to be done in the morning and at night? I just got a KA p... | Refrigerating dough
Absolutely, especially given that you'll be using the dough the very next day. You could mix it up on Friday, let it do the first rise, shape it, put it in the fridge, transfer it to a cooler packed with ice the next morning, and it should be ready to bake on Saturday.You could also try one of the s... |
my bread is tough
I make bread every now and then, I made a biga 2 days ago and made bread last night, it was italian bread, it looks good but it was tough, too chewy, especially the rolls. I don't always have this problem, I use a Bosch universal plus to knead. about an hour after it came out of the oven it was fine, ... | Perhaps you've used a flour
Perhaps you've used a flour with too much protein ?? Protein content should be about 12% for best results, check the package. |
NY Times Gives The Fresh Loaf a shoutout!
It's been a long time since I posted here (maybe some of the old timers will remember me), as work, fatherhood, community obligations, etc. have consumed the time I used to spend here. I still bake 2-3 times a week, though, and I attribute most of what I know to this site. So I... | Yay!
Thanks for sharing this, JMonkey, and nice to see you!Best,-Floyd |
Formula Confusion
My homebrewer father and I decided to combine our passions by conducting two overnight soaks, one being a sacharization mash of a blend of brewing barley grains, the other being a sour mash, which we then used in the bread. Following is the recipe we used resulting in a a dough that feels completely a... | Baker's Percentages ...
... aren't normal mathematical percentages. Baker's percentages use the total flour as 100%, and compare everything else to that.
Water: 1081.82 g
Flour: 1615.92 g
1081.82/1615.92 = 67% hydration.
I did not count the malted grains, but even if you do, it is still 60% hydration. |
Sandwich bread depressions
Trying to find out why I get surface depression 5-10 minutes after placing in the oven.White table bread, 70% hydration (including egg), flour, sugar, powdered milk, salt, yeast, butter, water and egg.Total weight before baking 962 grams.I made 3 loaves as specified and three with Japanese Yu... | Probably a bit overproofed
When bread collapses after it is put in the oven, that is almost always a sign of an overproofed loaf. With overproofing, the gluten is deteriorated and weakened so when the loaf hits the heat of the oven and the bubbles expand, the weakened gluten walls pop and collapse.Sometimes only part o... |
Redhead (NYC) Pretzel recipe? (first try)
Hey,I've just watched the S13E05 (Scratch made classics) of DDD and there's good pretzel recipe: http://www.youtube.com/watch?v=aj2rruTFZbs (see at 14:00). However, I cannot find the recipe on Food Network's website and was wondering if anybody was able to figure out the propor... | I see the original video has
I see the original video has been deleted by YouTube so here's another link: http://www.youtube.com/watch?v=vkqMAahrWagI'm working on the recipe, so I'll post it here if I can figure it out. |
Getting a nice *airy* French bread loaf, plenty o' holes?
Hi all.Novice bread baker here. Recently I've been trying to get a decent simple home-baked French bread loaf, and while my results have been "serviceable" I'd like to really kick it up a notch.I've been going off the French breard recipe in Reinhart's "The Brea... | hydration
Your bread looks great - nothing to complain about. It's got nice color, a thick crust, and what looks like a terrific crumb. To get the large, irregular holes you generally need a high hydration (70% or more) dough. Keep practicing and gradually increase the hydration as you learn to handle and shape the ... |
Red Star PLATINUM Yeast Sampling/Baking contest winners
Hi,KosherEye.com is delighted to announce that we have posted the winning recipes for the Red Star PLATINUM Yeast Sampling/Baking contest. We received so many great recipes...there are a lot of fabulous bakers out there! Please visit with us and view the 3 winning... | Way to go
Diane! Another Fresh Loafian Award Winner! |
Grill pizza oven kickstart
http://www.kickstarter.com/projects/1963477916/the-brick-oven-box-projectThis is a kickstart for a pizza oven that goes on your grill. I'm putting in my support for one. | What a great project!
Hope they get to their $25,000 in a few days and can fill their orders for this pizza oven on the grill. |
Chop Suey Loaf?
I have been looking for a recipe for a Chop Suey loaf and was surprised I couldn't find one here...perhaps there is another name? It's a yeasted loaf with currents/raisins, chopped fruit and icing drizzeled over it...
I have found a few recipes via google but wondered, does anyone have a recipe they rec... | with or without stir fried noodles?
and how many kinds of meat would you like in it?
Name at least 4 vegetables (not including garlic & onion) and I see what I can do?
Sweet or Sour? |
Big Bake, Need Advice
I'm planning to do a lot of loaves sometime in the next few weeks. I'm shooting for somewhere in the region of 30-40 lbs of dough total. I want to end up with a bunch of loaves I can give out to friends for christmas gifts, AND I thought it would be fun (for me, at least) to see what it's like to... | Ridiculous
Kneading that much dough at one time doesn't even make sense unless you've got a commercial kitchen. |
Watery (like batter) Spelt dough
I've been trying to find a spelt recipe that prior to baking, the dough looks like dough and not glutinous batter.I found this one (amts are halved from original recipe):6 C spelt flour3 C water1/3 C oil1/3 C honey1T Saf yeast1T saltUsing Universal plus mixer, after having added all tho... | This is the link that I
This is the link that I usedhttp://speltfan.hubpages.com/hub/Best-Spelt-Bread-Recipe I did not want to use a starter is why I used (half) that recipe. |
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